Name: Thai Pineapple Shrimp Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Red curry paste - ½ cup; Large shrimp, peeled and deveined - 1 pound; Light coconut milk - 2 (14 ounce) cans; Leeks, chopped - 3 small; Spanish onion, chopped - ½; Sliced bamboo shoots, drained - 3 ounces; White sugar - 5 tablespoons; Fish sauce - 3 tablespoons; Fresh green beans, halved, or more to taste - 6 ounces; Red bell pepper, cut into matchstick-size pieces - ½; Green bell pepper, cut into matchstick-size pieces - ½; Scallions, sliced - 2; Jalapeno pepper, seeded and thinly sliced - 1; Pineapple chunks - 1 (8 ounce) can; Cooked jasmine rice - 3 cups

Ingredients for - Thai Pineapple Shrimp Curry

1. Olive oil 2 tablespoons

2. Red curry paste ½ cup

3. Large shrimp, peeled and deveined 1 pound

4. Light coconut milk 2 (14 ounce) cans

5. Leeks, chopped 3 small

6. Spanish onion, chopped ½

7. Sliced bamboo shoots, drained 3 ounces

8. White sugar 5 tablespoons

9. Fish sauce 3 tablespoons

10. Fresh green beans, halved, or more to taste 6 ounces

11. Red bell pepper, cut into matchstick-size pieces ½

12. Green bell pepper, cut into matchstick-size pieces ½

13. Scallions, sliced 2

14. Jalapeno pepper, seeded and thinly sliced 1

15. Pineapple chunks 1 (8 ounce) can

16. Cooked jasmine rice 3 cups

How to cook deliciously - Thai Pineapple Shrimp Curry

1 . Stage

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.

2 . Stage

Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.